Bulgogi, the eternal Korean beef

I bet you can find hundreds of Bulgogi recipes on the web. Many food bloggers have been posted their versions of this glorious Korean cow dish.

So why am I posting this? Because, I am bored out of my mind… Just kidding.

Well, I am a Korean food blogger, and I gotta have Korean beef recipe at some point to be eligible for that. Just like every housewives in Korea having their ways of making it, I have my version too, adapted from my own mother’s recipe.

What makes mine different?

As you see, mine has some juice in the dish. That is what authentic Bulgogi should be. It is supposed to be wet unlike Galbi.

Drizzle those flavorful Bulgogi juice on the rice, it will melt down your soul and makes you fall in love with the person across your table. ♥ ♥ ♥

I also prefer not to mix any vegetable with beef in the marinade. I prepare vegetables separately and use as topping.

Better taste, better presentation, and you get the credit. Here is how I make my Bulgogi.

Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.

Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers. Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.

Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve 1/2 cup of stock.

Make the soy sauce marinade by combining all the ingredients.

Pour stock and soy sauce mixture to the beef and mix everything thoroughly by hand.

Let the meat marinade in the fridge overnight or at least 4 hrs. When ready heat skillet over medium-high heat until it gets nicely hot. Do not add any oil. Place beef and spread to cover the skillet. It will sizzle. Gently stir the meat to cook. You only need to cook for 1 or 2 minutes since the slices are very thin.

Remember! overcooking will make your meat tough.You will see the meat releasing its juice while cooking. Serve your Bulgogi with its juice over rice immediately. Enjoy!

Optional: Saute some onions and mushrooms with a little bit of oil, season with salt and pepper, and use as topping over meat.

Gawd that sounds delicious... bulgogi at a Korean BBQ place is still the most delicious meat memory I've ever put in my mouth... yours looks divine. When I can eat again I will be trying this recipe for sure.